MEATLOAF WITH TOMATO RECIPES

Name: Dad's Meatloaf with Tomato Relish
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 to 8 servings
Ingredients: Extra-virgin olive oil; 1 onion, finely diced; 2 garlic cloves, minced; 2 bay leaves; 2 red bell peppers, cored, seeded, and finely diced; 2 tomatoes, halved, seeded, and finely diced; 1/4 cup chopped fresh flat-leaf parsley; 1 (12-ounce) bottle ketchup; 1 tablespoon Worcestershire sauce; Sea salt and freshly ground black pepper; 3 slices white bread, crusts removed, torn into chunks by hand; 1/4 cup whole milk; 1 1/2 pounds ground beef; 1 pound ground pork; 2 eggs; Leaves from 2 fresh thyme sprigs; Salt and freshly ground black pepper; 3 to 4 bacon slices

DAD'S MEATLOAF WITH TOMATO RELISH RECIPE | TYLER FLORENCE ...

Dad's Meatloaf with Tomato Relish Recipe | Tyler Florence ... image

Provided by Tyler Florence

Categories main-dish

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Sea salt and freshly ground black pepper
3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
1 1/2 pounds ground beef
1 pound ground pork
2 eggs
Leaves from 2 fresh thyme sprigs
Salt and freshly ground black pepper
3 to 4 bacon slices

Steps:

Preheat the oven to 350 degrees F.
Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!

MEATLOAF WITH TOMATO GRAVY RECIPE | FOOD NETWORK KITCHE…

Meatloaf with Tomato Gravy Recipe | Food Network Kitche… image

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 6 servings

Number Of Ingredients 24

Ingredients

1/2 cup dry bread crumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds meatloaf mix (or pork and beef combo)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, beaten
1/2 medium onion, diced
3 cloves garlic, smashed
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 tablespoons tomato paste
1 bay leaf
1 (15-ounce) can low-sodium chicken broth
1 (15 1/2-ounce) can crushed tomatoes
1/4 cup grated Parmesan
1 teaspoon red wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

Preheat oven to 350 degrees F.
Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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